We are looking for a skilled and motivated Sushi Chef to join our culinary team. As a Sushi Chef, you will be responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of dishes meet our high standards. This is an exciting opportunity to showcase your culinary talent and contribute to an exceptional dining experience.
Key duties of Sushi Chef:
Core Duties:
Assist in menu development once a quarter per executive chef’s approval.
Monthly inventory of your station or per executive instructions. Regularly taking inventory of food supplies and other products for ordering.
Participate in FOH daily lineups and staff training of the sushi menu.
Expertly cutting, slicing, and butchering different types of fish.
Responsible for ordering product / supply for sushi station
Inspecting the quality of proteins, fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Returning items when the product is sub-standard and informing the executive chef and accounting.
Foster and develop a healthy relationship with distributors and purveyors
To properly store seafood by always keeping it on ice and changing containers nightly.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment in order to prevent food contamination.
Reporting any problems with kitchen equipment to the chef / sous chef.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Communicating with FOH staff to ensure that special requests and food allergy considerations are met.
Quality of Standards:
To adhere to company standards of sushi, plating, ingredients, cooking / sushi techniques, etc.
To ensure company policies and brand equity standards are followed.
To consistently review station problems, concerns, and develop solutions and plans for improvement.
Overall Safety & Hygiene:
To practice high standards of personal hygiene at all times in terms of grooming and uniform.
To be responsible for ensuring that safety, security, and sanitary procedures are adhered to throughout the property.
To maintain the required standards of operational hygiene according to the San Francisco Department of Public Health Retail Food Safety Program at all times.
To train and monitor all staff’s hygiene and safety standards and to keep yourself and the staff up to date on their Food Handler’s Certification.
To train and monitor all staff’s safety practices with special attention to regular hand washing, maintaining the floor in clean & safe non-slip condition, maintaining equipment & tools in proper & safe condition, use of proper lifting technique, proper attire & gear, and professional demeanor of the entire staff at all times.
Benefits:
Health Insurance, Dental & Vision, Sick Pay, 401K
Compensation:
$26-32 hr depending on experience + Tips